Charcoal sweet potato with maple chipotle butter & crème fraîche

Charcoal sweet potato with maple chipotle butter & crème fraîche

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

This is a fantastic way of cooking sweet potato, right on the coals of your barbecue. The sweet potato flesh essentially steams in the skin and takes on the lovely charcoal flavour. Served with a chipotle butter, this is a rich, sweet and salty main for a vegetarian or a great side dish for any barbecue.

Ingredients

Quantity Ingredient
500g sweet potatoes
100g creme fraiche

For the maple chipotle butter

Quantity Ingredient
200g butter
100ml maple syrup
30g Adobo

Method

  1. Place the sweet potatoes in the embers of your barbecue and cook for 45 minutes. They’re cooked when a sharp knife easily penetrates the skin.
  2. Melt the butter in a pan over a low heat and add the maple syrup and chipotles in adobo sauce. Cook for 5 minutes, then set aside.
  3. Cut the sweet potatoes in half lengthways. Cross-hatch the flesh with a knife to help the chipotle butter to be absorbed. Drizzle the chipotle butter over the potatoes and finish with the crème fraîche.
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